Filled with fresh raspberries and topped with a crunchy, cinnamon pecan topping, this Raspberry Pecan Breakfast Cake Recipe is an easy cake that can be enjoyed for a special breakfast!
By the looks of my posts over this month, you’re probably beginning to think that all we eat around here is breakfast food. But, believe it or not, we do actually eat other food, I just don’t have the patience to wait for pictures.
Breakfast food on the other hand, can be eaten anytime of day (and is at our house!)! This raspberry pecan breakfast cake is no different. It’s great for breakfast, lunch, snack, or dinner!
This cake doesn’t have the texture of a coffee cake and it doesn’t have the texture of a quick bread or muffin, so I’m calling it a breakfast cake!
And a breakfast cake is a rich, melt-in-your-mouth treat that makes an ordinary morning seem special.
Sweet raspberry preserves and rich pecans are combined with subtle hints of cinnamon and nutmeg. The cinnamon and brown sugar sprinkled over the top halfway through the bake time gives a light sugar crunch to the cake.
The perfect finishing touch!
Raspberry Pecan Breakfast Cake
Ingredients
- 2 eggs
- 2/3 C sugar
- 1 tsp vanilla extract
- ½ C butter, melted and cooled
- 1 C white whole wheat flour
- ½ tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 C fresh raspberries, rinsed and patted dry
- ⅓ C raspberry preserves
- ⅓ C pecans, coarsely chopped
- 1 tbsp brown sugar
- ¼ tsp cinnamon
Instructions
- Preheat oven to 350. Spray an 8x8 inch baking dish with non-stick cooking spray.
- In the bowl of a stand mixer or with an electric mixer, beat eggs until frothy. Add in sugar and vanilla and beat until creamy. Beat in melted butter. Add in flour, salt, cinnamon, and nutmeg and slowly beat until combined. Batter will be thick. Gently fold in fresh raspberries.
- Spread batter into prepared baking dish.
- In a microwave safe dish, melt raspberry preserves for 10 seconds. Spoon preserves over the top of the batter. With a knife, gently swirl the preserves into the batter.
- Bake for 10 minutes.
- In a small bowl, stir together pecans, brown sugar, and cinnamon. Sprinkle pecan mixture over the top of the bars and gently press down with a spoon. Return to the oven to bake for another 12-17 minutes, or until toothpick inserted in the center comes mostly out clean.
- Remove to a wire rack and allow to cool for 5-10 minutes before cutting into pieces and serving.
- Store leftovers in an airtight container.
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Meagan @ A Zesty Bite says
I could have this for breakfast every morning.
Jessica@ Stuck on Sweet says
Looks delicious and love the idea of a breakfast cake! I love a good sweet breakfast with a cup of coffee. I am so into berries right now and love the addition of fresh raspberry preserves!
Jocelyn @BruCrew Life says
We have more breakfast food around than anything else. I love how good this all sounds together. And any day I can start the day with cake is a good one 🙂
nicole says
Yum I love pecans and raspberries, I will have to try it with gluten free flour but looks amazing
Carolyn says
Yum, this looks like a perfect breakfast to me!
steph@stephsbitebybite says
LOVE that raspberries are included!! They look like they melt in so perfectly!!
Becca @ Crumbs and Chaos says
When can I come over for breakfast?! This looks incredible! 🙂
Tanya Schroeder says
We eat breakfast for any meal, so this cake would fit in perfectly around here!
Stephanie @ Girl Versus Dough says
YUM. I could eat this for every meal, every day. It looks sooooo good.
Nancy P.@thebittersideofsweet says
I could eat breakfast foods all day long! Especially if they include raspberries!
Courtney @ Neighborfood says
I love this topping! It looks like a granola bar on top of a cake (perfection!)
Danae @ reciperunner says
I love when the words cake and breakfast are used in the same sentence! This looks awesome, love the pecan and raspberry topping!
annie @ chase that i love says
There’s nothing wrong with having breakfast food all the time! And there’s nothing wrong with having just anything you feel like for breakfast.
This cake looks so divine!
Tonette Joyce says
I have been off-line a lot and away from all the food blogs, including my own, but I am so glad I have not missed this! I could have some right now! Wonderful!
Stephanie @ Eat. Drink. Love. says
This cake is lovely! I’m crazy about raspberries right now too!
Erin | The Law Student's Wife says
Cake for breakfast? Sign me up!
Joanne says
I’m totally into this breakfast cake! Or, breakfast-for-dinner cake, as the case may be.
Chelsea @ Gal on a Mission says
I would have this all day and everyday, especially for breakfast! Oh…my!
Georgia @ The Comfort of Cooking says
Jessica, this cake is so gorgeous! I’m all for raspberry baked treats first thing in the morning, and this is calling to me.
Nicole ~ Cooking for Keeps says
I never get tired of breakfast recipes! Keep ’em coming! This cake would be gone in five seconds in my house!
Liz says
This cake sounds delicious Jessica and I love that I can have it for breakfast! 🙂
Hayley @ The Domestic Rebel says
I’m just saying, I would fit in pretty good over at your house! I LOVE breakfast food all day long. It’s the best for dinnertime 🙂 and I am totally craving this for my dinner!
Kelly says
I love the idea of this breakfast cake, it looks incredible! The topping sounds amazing with the raspberry preserves and pecans – yum!
Abby says
I can see my Sunday morning now, with this cake and a cup of tea!
Jess @ On Sugar Mountain says
Brekafast food is the BEST food for sure! I can never have enough breakfast food, and this cake looks phenomenal, Jessica! Raspberry and pecan sounds like an amazing combo.
Ramona says
Cake for breakfast… sign me up. 🙂 Looks perfect. 🙂
Emily @ Life on Food says
Raspberries are the best. I can never get enough.
Nifty Recipe says
I think scrumptious is the only word for this 🙂
Anamika says
Love, Love, Love this recipe! Can’t wait to try it this weekend!